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Kingsley's French Split Bread
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 24
See No. 897.
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
216Calories
7 gProtein
14 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories216 kcal
Protein7.2 g
Carbohydrates14 g
Fiber1.3 g
Sugars13 g
Total Fat15 g
Saturated Fat6.8 g
Monounsaturated Fat5.6 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol28 mg
Sodium3740 mg
Potassium293 mg
Calcium213 mg
Iron0.1 mg
Magnesium25 mg
Phosphorus194 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.8 mcg
Vitamin C0 mg
Vitamin A52 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.1 mg
Folate111 mcg
Choline35 mg
Caffeine0 mg
Water459 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 123. The excerpt below is the record exactly as published.
KINSLEY'S FEENCH SPLIT BEEAD. 2 gallons water, 1 gallon milk, 4 ozs. yeast, 4 ozs. sugar, 8 ozs. salt, 8 ozs. lard
Cook this with the app: pantry check, scaling, and the assistant.